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1 In a bowl, combine all marinade ingredients.
2 Pound chicken breasts slightly and place in shallow casserole or in plastic Ziploc bags, and cover with marinade. Refrigerate for up to 12 hours. Discard marinade.
3 Heat oil in skillet and saute chicken until tender. Slice and set aside.
4 In saucepan, melt 2 tablespoons butter; blend in flour and salt to create a roux.
5 Add mustard and slowly add milk, stirring constantly until thick and smooth.
6 In small bowl, mix egg yolk, lemon peel and lemon juice together.
7 Whisk a small amount of roux into egg mixture.
8 Then whisk egg mixture into roux and bring to a gentle boil.
9 Remove from heat and add dill and parsley. When parsley wilts, stir in sour cream.
10 Add 1/4 cup butter, 3/4 cup of the egg sauce and feta cheese to cooked pasta; stir well.
11 Place in greased 9" x 13" casserole and top with sliced chicken, remaining sauce and cheese.
12 Broil until cheese is golden. Serves 6 to 8.